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Teriyaki Marinade and prepped bbq’d dinner.

If you find you have more time in the morning than you do in the afternoon, this is a great ‘go to’ simple, yet impressive meal. Everything can be prepared ahead of time, all but the cooking.

I took a porterhouse steak (any steak will do) and two large chicken breasts and cubed them.

In a good quality zip lock bag, place 1 cup of water, I cup of soya sauce, 3/4 cups white sugar, 1/4 cup Worcestershire sauce, 3 tablespoons olive oil, 1 tablespoon onion powder and 1 tablespoon garlic powder. You can also finely dice half an onion and add to the mix. Close bag, mix well. Add your meat cubes and put into refrigerator to marinate (sometimes I use frozen meat and put in the marinade to defrost, then I cube it later).

Next, make your potato salad. Here is my recipe for that:

Peel and quarter 8 medium sized potatoes. Boil until tender. Drain, douse with cold water, drain and continue to cool until you can handle them without getting burned.

Asparagus and mushrooms: I use Ontario white asparagus, mixed with Ontario green asparagus and Ontario mushrooms. Peel white asparagus. Take butt ends off of both white and green. Wash in warm water well. Wash mushrooms well, trim where needed. Put on a baking sheet and brush generously with olive oil. Salt and pepper to taste. Put in refrigerator.

Soak 8 skewer sticks.

Veggies for skewers: I use pearl onions, but any onion cut into 1/8 wedges will do. One red and one green pepper again cut into wedges.

Preheat the broiler in your oven on high. Place asparagus and mushrooms under broiler for about 7 to 8 minutes take out, turn and broil for another 7 or 8 minutes. Move to a lower rack, shut oven off. They will keep warm in oven.

Set the table.

Grill skewers on bbq turning often until chicken is no longer pink or has an internal temp of 160 F. About 15 minutes.